Poli with fresh coconut

"Poli are deep-fried crescents filled with a sweet, nutty filling, fragrant with cardamom. Fresh coconut makes all the difference." - ISHAY GOVENDER

INGREDIENTS:
For the filling:

• 160 g fresh coconut
• 2 T ghee or butter
• 2 T toasted sesame seeds
• 125 g caster sugar
• 1 tsp ground cardamom
• vegetable oil for frying

For the dough:

• 500 g flour
• 150 g cold butter, cubed
• cold water

METHOD:

1. To make the filling, remove the brown skin from the coconut and grate finely.
2. Heat the ghee or butter in a small saucepan over a medium heat. Add the remaining ingredients, including the coconut , and stir using a wooden spoon.
3. Cook for 4-5 minutes, or until sticky and combined, taking care not to burn. Set aside.
4. To make the dough, sift the flour into a large mixing bowl. Add the butter and rub until evenly distributed and fine crumbs form. Gradually add the water to make a firm dough. Cover with clingwrap and set aside until ready to use.
5. Flour a work surface and rolling pin. Roll out the dough into a sausage shape and cut into quarters. Roll out each piece to a thickness of 5 mm, covering the remaining dough well. Use a large round cookie cutter to cut out shapes.
6. Spoon some filling into the centre of each round. Dip your finger into a little water and run around the edge of each circle. Fold over one side and press down with a fork to seal well. 
7. Fry in small batches until light golden brown, taking care not to burn them. Drain on kitchen paper and serve warm or cold.